Tortellini Stew with Autumn Vegetables
rec.food.veg.cooking/Margaret E. Hyland (1994)
Serves a ton (8 or so)

1 Tbsp. olive oil
9 oz. fresh tortellini (Contadinia or something similar--NOT dried)
1 medium onion, sliced 1/8" thick
24 oz. stewed tomatoes, undrained
1 1/2 cups tomato juice
2 cups green beans, cut (fresh or frozen)
1/4 lb. mushrooms, sliced thin
1 small potato, cubed (unpeeled)
8 oz. corn, canned or frozen
3 cloves garlic, chopped (more, to taste)
2 tsp. dried basil
1 Tbsp. dried mint
1 cup fresh parsley sprigs
1/3 cup parmesan cheese, grated

Heat oil in large pot. Add tortellini and onion, brown over high heat, stirring often, 1-2 minutes or until tortellini is nicely brown. Add all remaining ingredients except parsley and parmesan. Stir and bring to a simmer over medium heat. Cover and cook 10-15 minutes or until vegetables are crisp but tender. Just before serving, stir in parsley. Sprinkle with parmesan.